Beef and Cheese Sandwich
Quick Recipes Simple Recipes Veal Sandwiches
Something to go with beer: sandwiches inspired by the famous Philly Sandwich.
Ingredients
4 soft rolls/buns
250g beef for grilling (rib eye, rump steak, bavette steak, tenderloin, etc.)
1 large onion
1 bell pepper (I used 1/2 green bell pepper and 1/2 red bell pepper)
soft cheese (I used Dalia cheese)
4 tablespoons oil
salt, pepper
Pieces: 4
How to prepare beef and cheese sandwich
- Heat 2 tablespoons oil well in a wide pan. Fry the meat (I used rump steak) on all sides in oil until slightly browned. Remove to a plate and let it rest for 5 minutes.
- Add 2 more tablespoons oil to the pan and add the very finely chopped onion and pepper. Sprinkle with salt. Saute on low heat until caramelized (about 15 minutes). Stir occasionally.
- Cut the cooled meat into extremely thin slices.
- When the vegetables are caramelized, push them to the side of the pan. In the center, place the meat slices and fry over medium heat until no longer pink at all. At that point, mix with the vegetables and fry together for 1 more minute. Season the mixture with pepper.
- Cut the rolls in half lengthwise, but not all the way through. Remove a bit of the soft center from both sides. Fill them almost completely with the meat and vegetable mixture. In the remaining space, add grated cheese.
- Place the rolls in a baking tray with the cut side up, next to each other so they don't tip over.
- Place the tray under the oven grill for 3 minutes, just until the cheese is melted and starts to run through the meat. Serve immediately, warm.
Meat sliced thin
Caramelized vegetables
Frying the meat in the center
Rolls filled with meat
Adding cheese
Warm sandwiches
